U-Pick: Blackberries OPEN

Engraved Pumpkins Are Ready for Pick-Up!

This Sunday! Fall Bird Walk coming to the farm Sunday, October 4th at 9 AM. This is your chance to be part of a guided bird walk along the edges of the farm where many bird species live, hunt, fly around, and sometimes visit to eat our corn! Sign up at the farm. Space is limited. $20 donation will go to the Morro Coast Audubon Society.

If you noticed the new squash variety growing on the farm this year, then you probably guessed it wouldn't be long before I'd jump into some squash talk! Our new Cucurbita pepo is a hybrid between acorn and sweet dumpling squashes. Breeder Tom Supernak of the American seed company Harris Seeds bred and introduced the 'Carnival' squash in 1991. The squashes typically have a buttery yellow skin with orange and green stripes or speckles. Much variation can and does occur as the coloration depends on temperature variations as it grows. Warmer temperatures typically bring out more green in the squash, but that green also fades to orange the longer it is stored over the winter.

A real eye-catcher, many use this squash as an autumn decoration, but it was bred to be eaten! It's considered to be sweeter than butternut, yet with more nuttiness. Many descriptions include enticing tasting notes such as "flavor of maple syrup," "hints of cinnamon," and a "patina of pecans." Sounds like a fine wine! All agree that this squash is best roasted to bring out its full sweetness and buttery, smooth texture. (I did, however, read that it pairs well with turmeric to make a delicious and creamy soup.) The skin is thin enough to be edible, if that's your thing, but thick enough to make this squash perfect for stuffing. You certainly couldn't find a prettier piece of crockery! As with all squash, store in a cool, dry, and dark place. It will easily store for a month or more, but don't wait that long to find out it's your new favorite squash!

Blue Lake green beans are back in limited quantities Tuesday along with Romano beans - the first of the season. Romano beans are somewhat larger than the Blue Lakes but just as tender, if not more. They do require a bit more cook time for them to be perfectly succulent! Cauliflower continues to come in: traditional white, 'Lavender' purple and 'Clementine' orange. Kohlrabi and jicama are the current favorites for all kinds of slaws and salads. Kohlrabi is great in soups too! It's time to get making your favorite salsas before the tomatoes and tomatillos are gone. We've got the peppers, sweet and spicy, as well as onions, garlic, cilantro, lime - most everything you need. We continue to offer plenty of apples as well as gorgeous Valencia oranges. The Murcott mandarins will be here for just a couple more weeks, and they still have outstanding flavor. Jujubes and passion fruit are still hanging out, and you'll find the usual mix of strawberries, blackberries and maybe a few raspberries. Come by and check out the fall harvest!

-Eileen

Tuesday, September 29, 2026

Harvest Bag

all for $25

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Jicama (see recipes)

Salad Mix (see recipes)

Sweet Cornitos Peppers

Zucchini

Radishes (see recipes)

Early Girl Tomatoes

'Lavender' Cauliflower

Corn

Fuji Apples (organic, Cuyama Orchards)

Radish and Jicama Salad with Lime Vinaigrette

Ingredients

Lime Vinaigrette:

• ¼ cup fresh lime juice
• 1 tbsp rice vinegar
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 clove garlic grated
• 2 tsps honey
• ½ tsp kosher salt plus more to taste
• ¼ tsp black pepper
• ¼ tsp dried Mexican Oregano leaves
• ¼ tsp ground cumin
• 2 tbsps finely minced fresh cilantro
• ⅓ cup avocado oil

Salad:

• 3 cups mixed greens
• 5-6 large radishes thinly sliced
• ½ medium (~250 g) jicama cut into matchsticks or small cubes
• optional additions of sweet peppers and/or corn could be great!

Directions

1. To make this radish and jicama salad, whisk the lime juice, rice vinegar, apple cider vinegar, Dijon mustard, garlic, honey, salt, pepper, oregano, and cumin in a medium bowl until fully combined and slightly thickened.
2. Stir in the minced cilantro, then slowly drizzle in the avocado oil while whisking continuously until the dressing is fully emulsified and cohesive.
3. Taste and adjust seasoning with additional salt as needed. If not using immediately, refrigerate and let sit at room temperature briefly before serving, then shake or whisk to recombine.
4. Place the mixed greens, sliced radishes, and jicama in a large bowl. Add enough dressing to lightly coat the ingredients, tossing gently until evenly dressed.
5. Serve immediately for the best texture and crunch.

Thanks to https://noblepig.com/

Halcyon Farms | 1075 The Pike in Arroyo Grande | www.halcyonfarmsag.com